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Crisscross Peanut Butter Cookies

From the kitchen of Marilyn Mounce
When Marilyn worked at Brown Shoe Company she would take these to birthdays, retirements, etc. Ina Gladden would take some home to Jumby. Because of his heart condition, he could only have a couple at a time. Ina had to hide them from him. I believe there was too much potassium in them. Ina told Marilyn sometimes she’d hear someone going through cabinets late at night. Jumby would be trying to find where she’d hid them.


  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 16 oz jar crunchy peanut butter
  • 2 cups sifted flour
  • 2 tsp baking soda
  • 1/2 tsp salt


  • Preheat oven to 350 degrees.
  • Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture.
  • Drop by rounded teaspoons or medium cookie scoop on parchment lined cookie sheet. Press with back of fork dipped in water to make crisscross.
  • Sprinkle lightly with sugar, optional.
  • Bake about 10 to 11 minutes. Makes 2 1/2 to 3 dozen cookies.


This recipe is in Better Homes and Gardens Cookbook that I got for a Wedding
Present 53 years ago. I made a couple of modifications. They liked more peanut
taste, so I changed 1 cup of peanut butter to the 1 small jar. I hate measuring
peanut butter. It called for 3 cups of flour and I changed to 2 cups of flour to make
a richer cookie. Can be made with smooth peanut butter, but I like Crunchy even
for my fudge.